Oscar’s Pears
Sunday, February 27, 2011
“The envelope please. . .”
Oscar’s Pears
Here’s a simple way to say good bye to the winter crop of pears as well as celebrate the night at the Oscars. You and I may not have that “fabulous life” or be able to strut around in Harry Winston’s jewelry, but we can feast on what Homer called the gift of the gods. So, ah who’s winning tonight.
Buno Appetito
INGREDIENTS:
1 (750-ml) bottle of almond champagne
4 Bosc pears (Bartlett or Anjou will also do)
1/2 cup acacia honey
1 cup mascarpone cheese
1/4 cup roasted, sliced almonds
DIRECTIONS:
1. Peel pears leaving stem on.
2. Place pears in a 3-quart heavy saucepan.
3. Pour almond champagne and 1/4 cup honey over pears.
4. Place in a 400° oven and poach for 60 minutes.
5. Toast sliced almond over medium heat until lightly golden brown.
6. Whip mascarpone with 1/4 cup honey until smooth.
7. Remove poached pears from liquid.
8. Plate pears on top of mascarpone and honey mixture and drizzle with toasted sliced almonds.
9. Add about one teaspoon of the poaching liquid over the pears to serve.
SERVES: 4
